Category: Uncategorized

Cucumber and Avocado Gazpacho

Posted on by perpetual_admin
Cool, creamy, and bursting with flavor, Cucumber and Avocado Gazpacho is the perfect chilled soup for warm days. This refreshing gazpacho combines the crispness of cucumbers with the creaminess of ripe avocados, the tang of Greek yogurt, the kick of garlic, the zing of lime juice, and the freshness of cilantro, resulting in a delightful and satisfying starter or light lunch.

SERVINGS

4

PREP TIME

15 Mins

COOK TIME

30+ Mins

INGREDIENTS

4 large Perpetual™ long english cucumbers, peeled and diced

2 ripe avocados, peeled and pitted

1 cup Greek yogurt

2 cloves garlic, minced

Juice and zest of 2 limes

1/4 cup fresh cilantro leaves

Salt and pepper to taste

Additional cilantro and avocado slices for garnish (optional)

RECIPE NOTES

You can add a pinch of cayenne pepper or a dash of hot sauce for a bit of heat.

COOKING TIPS

For added freshness, reserve a few cilantro leaves and a drizzle of Greek yogurt to swirl on top of each serving.

PRESENTATION

Present the Cucumber and Avocado Gazpacho in chilled bowls or glasses, garnished with a sprinkle of fresh cilantro leaves and a few creamy avocado slices for a beautiful and inviting presentation.

NUTRITIONAL INFO

Per serving:
Calories:                          230
Fat:                                    15g
Protein:                              7g
Carbohydrates:               21g
Fiber:                                  8g

DIRECTIONS

  1. Start by preparing the cucumbers. Peel them and dice them into chunks.

 

  1. In a blender or food processor, combine the diced cucumbers, peeled and pitted avocados, Greek yogurt, minced garlic, lime juice, lime zest, and fresh cilantro leaves.

 

  1. Blend until you achieve a smooth and creamy consistency.

 

  1. Taste the gazpacho and season with salt and pepper to your liking. Adjust the lime juice or garlic if needed.

 

  1. Transfer the Cucumber and Avocado Gazpacho to a large bowl and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld.

 

  1. When ready to serve, ladle the chilled gazpacho into bowls or glasses.

 

  1. Garnish with additional cilantro leaves and avocado slices if desired.
SHARE THIS RECIPE

EXPLORE MORE RECIPES

PERPETUAL GOODNESS, PACKED WITH FLAVOUR.
More Recipes

Stuffed Pepper Soup

Posted on by perpetual_admin
This Stuffed Pepper Soup offers all the comforting flavors of traditional stuffed peppers in a warm and hearty bowl. Diced bell peppers, savory ground beef (or turkey), tender rice, and a medley of aromatic spices come together to create a soul-warming dish that’s perfect for cooler days.

SERVINGS

6

PREP TIME

20 Mins

COOK TIME

25 Mins

INGREDIENTS

1 lb ground beef or ground turkey

2 cups Perpetual™ bell peppers, diced (a mix of red, green, and yellow)

1 cup cooked rice

1 can (14.5 oz) diced tomatoes

1 can (14.5 oz) tomato sauce

4 cups beef or vegetable broth

1 onion, finely chopped

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon paprika

Salt and pepper to taste

Fresh parsley for garnish (optional)

RECIPE NOTES

Get creative with your fillings—add sautéed bell peppers and onions, corn, or your favorite taco sauce for extra flavor.

COOKING TIPS

Feel free to customize the soup with your favorite toppings, such as shredded cheese, a dollop of sour cream, or a sprinkle of crushed red pepper flakes for extra heat.

PRESENTATION

Ladle the Stuffed Pepper Soup into bowls and garnish with a sprinkle of fresh parsley for a pop of color and freshness.

NUTRITIONAL INFO

Per serving:
Calories:                          290
Fat:                                    12g
Protein:                           20g
Carbohydrates:              25g
Fiber:                                  3g

DIRECTIONS

  1. In a large soup pot, brown the ground beef or turkey over medium-high heat, breaking it into crumbles as it cooks. Drain any excess fat.

 

  1. Add the chopped onions and minced garlic to the pot. Sauté for about 3-4 minutes, until the onions become translucent.

 

  1. Stir in the diced bell peppers and continue to cook for another 3-4 minutes.

 

  1. Add the cooked rice, diced tomatoes (with their juices), tomato sauce, beef or vegetable broth, dried basil, dried oregano, paprika, salt, and pepper. Stir to combine.

 

  1. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, allowing the flavors to meld together and the peppers to become tender.

 

  1. Taste the soup and adjust the seasoning if needed.

 

  1. Serve hot, garnished with fresh parsley if desired.
SHARE THIS RECIPE

EXPLORE MORE RECIPES

PERPETUAL GOODNESS, PACKED WITH FLAVOUR.
More Recipes

Bell Pepper Tacos

Posted on by perpetual_admin
Bell Pepper Tacos elevate the classic taco experience to new heights. These delectable creations are brimming with succulent strips of steak, vibrant bell pepper slices, and an array of your favorite toppings. Indulge in this mouthwatering and nutritious meal crafted in the timeless, traditional taco style that’s sure to tantalize your taste buds.

SERVINGS

4

PREP TIME

20 Mins

COOK TIME

20 Mins

INGREDIENTS

1 pound flank steak, sliced

1 large Perpetual™ bell pepper (assorted colors), sliced

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper to taste

8 standard soft flour tortillas or gluten-free tortillas

Suggested toppings: Salsa, shredded cheese, sour cream, sliced avocado, and fresh cilantro

RECIPE NOTES

These tacos are versatile and can be tailored to your taste preferences. Enjoy them in the traditional taco style with soft tortillas.

COOKING TIPS

Customize your tacos with your preferred toppings, whether it’s guacamole, jalapeño slices, or a squeeze of lime for added zest.

PRESENTATION

Serve the Bell Pepper Tacos on a platter or individual plates, showcasing their traditional taco style and garnish with fresh cilantro leaves for an extra burst of flavor.

NUTRITIONAL INFO

Per serving:
Calories:                          350
Fat:                                    25g
Protein:                            30g
Carbohydrates:               25g
Fiber:                                   4g
Sugar:                                   3g

DIRECTIONS

  1. In a mixing bowl, combine the sliced flank steak with olive oil, chili powder, cumin, salt, and pepper. Toss to coat the steak evenly with the seasonings.
  1. Heat a skillet or grill pan over medium-high heat. Add the seasoned steak strips and cook for 3-4 minutes per side or until they reach your desired level of doneness. Remove from heat and set aside.
  1. Warm the soft flour tortillas or gluten-free tortillas in a dry skillet or microwave them according to the package instructions.
  1. Assemble the tacos by placing a portion of the cooked steak strips on each tortilla. Top with bell pepper slices and your choice of toppings, such as salsa, shredded cheese, sour cream, sliced avocado, and fresh cilantro.
  1. Fold the tortillas in half to encase the fillings, and serve the Bell Pepper Tacos hot.
SHARE THIS RECIPE

EXPLORE MORE RECIPES

PERPETUAL GOODNESS, PACKED WITH FLAVOUR.
More Recipes
©2025 Randhawa Farms Ltd.